Chef's Early Spring Seasonal Menu

First Course Selections

Garden Organic Red Beet Salad, Dos Brisas Dandelion Greens, Housemade Chèvre, Walnut Vinaigrette

~

Seared Diver Scallop, Garden Sunchoke, Baby Vegetables, Blood Orange Dressing

~

Housemade Ricotta Gnocchi, Garden Vegetables, Parmesan Cream

~

“Surf & Turf”

Hand Picked Blue Crab, Dos Brisas Baby Fennel & Texas Akaushi Beef Tartare, Blackberry Dressing

~

“Assiette of Muscovy Duck”

Roasted Breast, Confit Leg, House Preserved Lemon, Dos Brisas Petite Greens

Main Course Selections

Early Spring Dos Brisas Garden Vegetable Stuffed Kohlrabi, Organic Cauliflower Purée, Truffle Emulsion

~

Line Caught Red Snapper, Smoked Tomato Broth, Garden Spinach, Arugula Purée

~

Peanut Crusted Ahi Tuna, Organic Bok Choy, Dos Brisas Radish, White Wine Jus

~

Black Trumpet Mushroom Crusted Ostrich Filet, Dos Brisas Garden Cabbage Gateau, Natural Jus

~

Texas Akaushi Beef Filet, Organic Whipped Potatoes, Baby Carrots, Red Wine Jus

($25 Supplement)

Housemade Cheese Course Option

Add an additional course of our Cheeses which are made and matured at Dos Brisas

($15 Supplement per person)

Dessert Selections

Meyer Lemon Tart, Vanilla Yogurt Sorbet, Mixed Berry Coulis

~

Dos Brisas Carrot Cake, Crème Fraîche Ice Cream, Poached Garden Baby Carrots, Orange & Lavender Reduction

~

Dos Brisas Mascarpone Mousse, Coffee Cream, Amaretto Syrup, Honey Madeline

~

Raspberry Infused Valrhona Dark Chocolate Mousse, Hazelnut Praline, Crème Anglaise

~

Chef’s Artisanal Cheese Selection, Organic Seasonal Fruit, House Made Crackers

Chef’s Seasonal Menu 85. pp

Non-Alcoholic Beverage Pairing 25. pp

Beverage Pairing 75. pp

Beverage Pairing with Cheese Course 85. Pp